Mallige idli Recipe
Mallige idli recipe, also known as Kushboo idli, is a popular and soft idli. Make the softest and fluffiest South Indian breakfast idlis at home.
Servings: 30 pieces
Calories:
Equipment
Ingredients
- 1 cup urid dal
- ½ cup sago/sabudana
- ice cubes
- 4 cups raw rice
- Salt to taste
- Oil to grease
- ½ teaspoon cooking soda optional
Instructions
Soaking
- Rinse the urid dal, then add water to soak it. The dal swells, hence use a bigger bowl and add about 2.5 cups of water.
- Similarly, rinse the rice and soak it with a knuckle of water above the rice level.
- Rinse and soak the sago in a bowl. As the sago swells, use a bigger bowl and add a knuckle of water above the sago level.
- Soak them for 5-6 hours.
Grinding and fermenting
- After the soaking time ends, grind the dal and the sago to a fine paste. If, like me, you are using a mixer grinder, add some ice cubes. The dal batter needs to be ground with minimal water, so add water/ice sparingly.
- Transfer to a big mixing bowl.
- Next, grind the rice with minimal water to a fine rava or semolina texture.
- Add the rice paste to the bowl with urid dal and sago paste. Mix well using your fingers. There should be no lumps in the mixture.
- Cover and let the batter ferment for about 8-12 hours.
Making the Mallige Idlis
- When you are ready to make your idlis, grease the idli stand with oil.
- Set up your steamer, add water to the base pan, and bring it to a boil.
- Mix in the salt and soda if using in the batter.
- Ladle the batter into the greased mould.
- Steam for 10-12 minutes.
- Serve hot with sambhar and chutney.